Halloween is a sweet season at Del's Popcorn Shop

The fall season at Del’s Popcorn Shop starts the last week of August when the first harvest of Jonathan apples are dipped in caramel. It continues with all sorts of popcorn options for Halloween.

Kathryn Rem

The fall season at Del’s Popcorn Shop starts the last week of August when the first harvest of Jonathan apples are dipped in caramel.

“Caramel-apple season is eight or nine weeks for us. We sell 15,000 to 20,000 during the season,” said Shellie Jacobs, owner of the 29-year-old popcorn and sweet shop in Springfield. It’s just one of the treats available there at Halloween time.

Available through Oct. 31, the caramel apples come in single, double and triple dips, some with peanuts, pecans or cashews.

“I give out the candy-corn popcorn to some of the kids in the neighborhood. The colors say Halloween,” said June Sawicki of Decatur, who was in the shop last week to stock up.

Her friend, Deb Sanders of Decatur, was there for the caramel apples.

“When I see fruitcake, I think of Christmas. When I see caramel apples, I think of Halloween,” she said.

Christmas is the busiest time of year at Del’s. Last year, the store set up a holiday shop at Sixth and Monroe streets. This year, the holiday annex will be next door to Del’s, in the post office inside Tinsley Dry Goods. In part, it will serve as a fundraiser for the historic sites managed by the Illinois Historic Preservation Agency.

Why operate in two locations?

“We don’t have room for everything in the store at that time of year,” said Jacobs. “With mail-order and gifts, we’re loaded with popcorn tins, personalized popcorn bowls, hostess trays, boxed chocolates and lots of gift trays. We’re running out of space here.”

“Kids come in and ask why we’re watering the popcorn,” said Davis. What they’re witnessing actually is a staff member drizzling butter from the spout of a stainless-steel can onto popcorn in a glass-warming bin.

Kathryn Rem can be reached at (217) 788-1520 or kathryn.rem@sj-r.com.

Recipes are from The Popcorn Board (www.popcorn.org).

Happy Halloween Mini Popcorn Balls

10 cups popped corn

1 cup diced dried fruit (papaya, mango or peaches)

1 cup butterscotch chips

1 (1-pound) bag miniature marshmallows

1/4 cup (1/2 stick) butter or margarine

Orange food coloring

Place popcorn, fruit and butterscotch chips in large bowl; set aside.

Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.

Grease hands and form into 3-inch balls.

Makes about 16.

Maple Pumpkin Spice Popcorn

2 tablespoons brown sugar

2 tablespoons maple syrup

1 1/2 teaspoons pumpkin pie spice

1 tablespoon butter or margarine

1/2 cup chopped pecans (optional)

5 cups popped popcorn

In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice over medium heat.

Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended. Add pecans, if desired, and popcorn and stir until well coated.

Allow mixture to cool before serving. Serve immediately or store in an airtight container.

Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

Spray hands with cooking spray and press firmly to form into balls. Place balls on wax paper. Press candy decorations into balls to form eyes, a stem and a Jack-O-Lantern grin. Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.